3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Corrected During Inspection TCS foods were not being held at the proper temperature. Observed ham and chicken at improper temperature in the prep station top unit. Person in charge disposed of and turned unit down.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Corrected During Inspection Equipment and/or components are not maintained in good working order. Prep unit not holding correct temperature. Person in charge turned cooling unit up. Also placed a work order to look at unit.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Corrected During Inspection Non-food contact surfaces of equipment are dirty. Freezer door seal and prep cooler doors had accumulation of debris. Person in charge cleaned unit doors and seal.
Nonfood-contact surfaces of equipment shall be kept clean.
[?] Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 09-August-2018